If you’re like me and you adore cozy, hearty meals that come together effortlessly, I’ve got a treat for you. This Easy Slow Cooker Chicken Chili (Dump and Go) Recipe is exactly that—super simple, full of flavor, and perfect for those busy days when you want dinner ready without the fuss. Whether it’s a chilly evening or a casual get-together, this chili hits all the right notes and is one of my go-to comfort foods.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just dump the ingredients in and let your slow cooker do all the work.
- Simple, Everyday Ingredients: You likely have most of these pantry staples already, making it an easy weekday winner.
- Tender, Flavorful Chicken: Slow cooking means juicy chicken infused with rich, spicy goodness.
- Family Favorite: My crew always asks for seconds, and yours probably will, too!
Ingredients You’ll Need
The magic is in using just a handful of ingredients that combine into something much greater than the sum of their parts. These flavors work so well together, and it’s the kind of recipe where you can confidently grab items from your pantry without a second thought.
- Boneless, Skinless Chicken Breasts or Thighs: I personally prefer thighs for more flavor, but breasts work great, too—both get tender in the slow cooker.
- Tomato Sauce: Provides a smooth, rich base that ties everything together.
- Kidney Beans (or Chili, Black, or Pinto Beans): Drained and rinsed to keep the chili hearty but not too thick or starchy.
- Chunky Salsa (Divided): Adds a nice kick and texture; I love using a medium salsa so it’s not overpowering.
- Ground Cumin: The warm spice that gives this chili its signature depth.
- Granulated Garlic: For subtle pungency without overpowering the dish.
- Kosher Salt: Enhances all the flavors just right—don’t skip it!
Variations
One of the things I love about this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe is how easy it is to make your own. Don’t hesitate to play with the ingredients to fit your taste or dietary needs—making it your own is part of the fun!
- Add Heat: I sometimes stir in some chopped jalapeños or a dash of cayenne pepper for a spicier kick—my family loves it.
- Swap Proteins: Turkey or even shredded pork works great if you want to switch things up but keep that slow-cooked tenderness.
- Vegetarian Version: Skip the chicken and add extra beans and veggies like bell peppers and corn for a hearty meatless chili.
- Different Beans: Mixing black and pinto beans together gives a nice variety in texture and flavor if you’re feeling adventurous.
How to Make Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
Step 1: Prep Your Ingredients and Layers
Start by rinsing your beans to cut down on excess starch and sodium—this helps keep the chili from getting too thick or salty. I like to put the chicken pieces directly at the bottom of the slow cooker so they soak up all the spices and sauce from below. Then, pour in the tomato sauce, beans, and most of the chunky salsa on top. Sprinkle in the cumin, granulated garlic, and kosher salt evenly.
Step 2: Cook Low and Slow
Set your slow cooker to low for about 4 hours. This timing works perfectly to get the chicken tender enough to shred with a fork but not so long that it dries out. I’ve found that cooking on high might cook faster, but you lose some of that melt-in-your-mouth texture, so I usually stick with low.
Step 3: Shred and Stir
Once the cooking time is up, I like to take two forks and shred the chicken right in the pot—super easy and no extra dishes! Then, stir in the remaining chunky salsa for that fresh texture boost. Taste and adjust salt or spice if you want to kick it up a notch.
Pro Tips for Making Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
- Use Thighs for Juiciness: Chicken thighs tend to stay moist and flavorful compared to breasts when slow-cooked.
- Divide Salsa: Splitting the salsa between cooking and finishing prevents it from getting too soft and keeps nice chunks in the chili.
- Rinse Beans Well: This reduces excess sodium and helps keep the chili from becoming gluey.
- Don’t Skip Shredding: Shredding chicken in the pot post-cooking blends flavors consistently and makes for easier serving.
How to Serve Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
Garnishes
I always top my bowl with a sprinkle of shredded cheddar cheese and a dollop of sour cream to cool down the spices. Fresh chopped cilantro and a squeeze of lime brighten the flavors, and if I’m feeling indulgent, I throw on some crispy tortilla strips for crunch. These little touches make a big difference in how fun and vibrant the meal feels.
Side Dishes
This chicken chili pairs beautifully with simple corn bread or even a fresh green salad to lighten things up. Sometimes, I serve it over fluffy rice or scoop it up with warm tortillas—either way, you’ll find it hearty and satisfying.
Creative Ways to Present
For casual parties, I like to set up a chili bar with all the garnishes and sides laid out so guests can customize their bowls. Another fun idea I’ve tried is serving the chili in mini bread bowls—super cute and perfectly portable for game day!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, and they keep beautifully for up to 4 days. The flavors deepen overnight, so I often prefer the chili the next day—it’s like it’s had time to cozy up even more.
Freezing
This recipe freezes wonderfully, making it perfect for meal prep. I portion it out into freezer-safe containers or bags and just thaw overnight in the fridge before reheating. No loss in flavor or texture, which is a big win.
Reheating
Reheat gently in a saucepan over medium heat, stirring occasionally. I like to add a splash of water or broth if it seems too thick. You can also reheat in the microwave in short bursts, stirring in between, to avoid drying out the chicken.
FAQs
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Can I use frozen chicken in this slow cooker chili recipe?
Yes, you can! Just keep in mind it may increase the cooking time slightly. I usually add about 30 minutes more if starting with frozen chicken, and always check that the chicken is fully cooked before shredding.
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Can I make this chili spicy?
Absolutely! Adding diced jalapeños, a pinch of cayenne, or using a spicy salsa will give it a nice heat level. Just start with small amounts if you’re unsure and adjust to taste after cooking.
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Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free, but always double-check your canned goods and salsa labels to be 100% sure there’s no cross-contamination or added gluten-containing thickeners.
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Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs tend to be more forgiving and stay juicy in the slow cooker, and I personally prefer them for this recipe because they soak up the spices so well.
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How thick should my chili be?
This chicken chili has a nice balance—not too soupy but also not overly thick. If it’s thinner than you like, you can simmer it uncovered for a bit after cooking to let excess liquid evaporate.
Final Thoughts
When I first made this Easy Slow Cooker Chicken Chili (Dump and Go) Recipe, I was honestly amazed at how quickly it came together and how much my family loved it. It’s become a staple in our weeknight dinners, and I always feel like I’m giving them something that’s both wholesome and comforting without spending hours in the kitchen. I hope you find yourself reaching for this recipe again and again—it really is a slow cooker gem that makes mealtime a breeze.
Print
Easy Slow Cooker Chicken Chili (Dump and Go) Recipe
- Prep Time: 3 minutes
- Cook Time: 240 minutes
- Total Time: 243 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A simple and hearty slow cooker chicken chili that’s perfect for an easy weeknight meal. Just dump all the ingredients into your slow cooker and let it simmer for a few hours, resulting in tender chicken infused with bold chili flavors and a spicy, chunky salsa kick.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs
Chili Base
- 1 (15-oz) can tomato sauce
- 2 (15-oz) cans kidney beans, drained and rinsed (or substitute chili beans, black beans, or pinto beans)
- 1 (15-oz) jar chunky salsa, divided
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
Instructions
- Prepare the slow cooker: Spray the inside of your slow cooker with non-stick cooking spray or lightly grease it to prevent sticking.
- Add the chicken: Place the boneless, skinless chicken breasts or thighs at the bottom of the slow cooker.
- Combine the ingredients: Pour the tomato sauce, drained and rinsed kidney beans, and half of the chunky salsa over the chicken. Sprinkle the ground cumin, granulated garlic, and kosher salt evenly on top.
- Cook the chili: Cover the slow cooker with its lid and cook on low heat for 4 hours (240 minutes) until the chicken is tender and fully cooked.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker and stir well to combine all ingredients evenly.
- Add remaining salsa and serve: Stir in the remaining salsa for added texture and flavor. Serve hot with your favorite chili toppings or side dishes.
Notes
- You can substitute chicken thighs for a juicier result.
- For spicier chili, use a salsa with added jalapeños or chipotle peppers.
- If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, chopped green onions, or avocado slices for extra flavor.
Nutrition
- Serving Size: 1 (of 6)
- Calories: 372 kcal
- Sugar: 5 g
- Sodium: 758 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 73 mg
